Title: Kutya (whole wheat berries)
Categories: Grain, Russia, Pudding
Yield: 6 Servings
1 1/2 c Shelled wheat berries
1/4 ts Salt
1/4 c All-purpose flour
1/2 c Sliced almonds
1/2 ts Ground cinnemon
-or to taste
3/4 c Sugar or to taste
3/4 c Golden raisins
MMMMM---------------------GARNISH (OPTIONAL--------------------------
2 tb Dark raisins
7 tb Blanched almonds
From: Russian Seasons and Celebrations: A Culinary Journey--By
Catherine Cheremeteff Grove Rinse the wheat berries in a sieve under
hot running water for about 3 minutes, or until the water runs clear.
Combine4 1/2 c water and the salt in a heavy saucepan and bring it to
a boil. Add the wheat berries and bring it back to a boil Reduce
heat, skim any foam and simmer, uncovered, for 35 to 40 minutes or
until the water is absorbed and the grains are tender. Rinse the
rerries in a sieve under cold running water for aboout 1 minute, or
until most of the starch is rinsed off. Set aside, Toast the flour
and almonds in a nonstick skillet over medium-high heat, stirring
constantly with a wooden spoon and shaking the pan occasionally, for
about 5 minutes, or until the flour is golden and the almonds are
lightly toasted. Transfer the mixture to a large bowl, and add the
cinnamon, sugar and golden raisins, and mix until well blended. Mix
in the wheat berries. Taste and adjust the cinnemon and sugar.
Transfer to a serving bowl. If desired, garnish by arranging the
dark raisins around the edge of the bowl and the whole almondson top
of the pudding. Serve at room temperature. Cover and refrigerate
leftovers. Bring it back to room temperature before serving.
(Washington Post) Walt (no I don't know where to get wheat berries)